Locally, the consumption of fish per head adds up to 20 kilos a year, in other words, 400 grams per week, a very low number if compared to the consumption of meat.
Even though Cypriot interest in fish may be low, or in some cases perhaps even nonexistent, the fisheries sector of Cyprus is considered important mainly because it offers financial and social benefits to coastal areas, it creates employment and healthy food for the consumer.
The biggest proportion of fish production in Cyprus is distributed to the local market, while only a few types of fish are exported. Additionally, nearly all of the local production is fresh, with no processing or preservation. Only small fish are kept frozen for a certain amount of time and are sold gradually.
The small size of the island combined with relatively small fish production contributes to the existing traditional system of trading with few middlemen fishmongers.
Most fishermen sell their product to fishmongers and don't get involved in the market themselves and sell their products at prices and contracts which are predetermined. The verbal contract leads to a system of stable pricing, since these are not established on demand and as a result, this traditional system turns against the consumer.
According to government policy, the annual contribution from fisheries to the Cyprus economy is relatively small and is estimated at around €7.4 million. The entire annual Cyprus production of fish from the sea stands roughly at 1.200 tonnes.
According to the draft of the Business Programme of Fisheries and Aquaculture 2014-2020, it aims for the sustainable management of fisheries resources which is succeeded through the implementation of the law, fisheries research, the collection of data and its use for the rational exploitation of fish stocks of Cyprus as well as the mapping of the government's fisheries policy.